different types of kitchen chimney filters function and use
Chimneys are kitchen essentials, aiming to keep your cooking area free from harmful smoke, heat and odour. To fulfil this purpose, kitchen chimney filters play a primary role at every stage of air handing and cleaning. They collect the grease and dirt suspended in the air while cooking, keeping you and your kitchen safe and clean. Having well maintained and clean chimney filters also improves the efficiency of your chimneys. It is wise to go for filters appropriate to your cooking needs, which are broadly classified into three kitchen chimney filter types, depending on the structure, material and filtering process.
- Have multiple overlapping curve layers of metal sheets which break the direction of airflow, separating spice particles, oil and grease from the rising hot air.
- Need to be cleaned every 3 weeks for maximum performance of the chimney.
- Fully greased filters will not affect the chimney suction power much, since the oil collectors don’t block the path of air flow. Although clean filters would always be recommended for highest performance and avoiding excess drop dripping from the chimney onto the gas stove.
- Easier to clean; by simply soaking them in hot soapy water.
- Most popular and recommended for deep frying, on-stove grills, and Indian kitchen use, due to high oil and spice use.
Cassette Mesh Filter
- Have multiple overlapping layers of aluminium mesh sheets which trap the dirt and grease in the tiny pores.
- Need to be cleaned every 1-2 weeks for maximum performance of the chimney.
- Fully greased filters will affect the chimney suction power since the pores will be blocked and air won’t be able to flow in. Excess oil can very easily drip down from the filters.
- Can be difficult to clean if not cleaned regularly with hot soapy water, and may need breaking down of the tough clogs with painter thinner or caustic soda.
- May have to be replaced earlier than baffle filters as the aluminium mesh can also wear out over time with the scrubbing and cleaning.
- Most suitable for Indian kitchens which cook from smaller families, hence putting less load on the chimney.
Charcoal/ Black Carbon Filter
- Have a layer of black charcoal granules which are primarily used to absorb odour.
- Cannot be cleaned; must be replaced every 3-6 months, depending upon the intensity of cooking.
- Recommended for Indian kitchen chimneys which process strong aromatic cuisines like in spicy regional dishes from Punjab, Bengal, etc. Used in addition to baffle or mesh filters. Popular filter in chimneys without pipes i.e. in ductless chimneys, which are used for low intensity cooking and don’t need separate oil-collecting and eliminating mechanisms; simply process odour in the cooking area.